Does anyone know how to make it. Ive tried home made and its really nice.

skye96 - 2012-10-21 17:47:00

Really easy recipe that I've been making for many years:
1/2 cup sugar
3/4 tsp ground ginger
1/2 large lemon
1/2 tsp dried yeast
1 litre water at bloodheat
Mix sugar, ginger and yeast together in a jug.
Add warm water and lemon juice and stir till dissolved.
Stand overnight in a warm place then chill in fridge

tower - 2012-10-21 19:02:00

can search ginger beer last year many recipes there But the 1 above is good as well

bobcat_6 - 2012-10-21 21:54:00

Alcoholic or non-alcoholic?

This recipe works very well I used my brew kit for both alcoholic and non-alcoholic versions:

Ginger Beer Recipe

Without Bug

You can make your own this way, with ordinary yeasts, brewers or bakers will do. I do 9 litres at a time so this is for nine litres

1. Boil 9 litres water in a big stainless steel or enamel pot Chop up about 4 or 5 oz of ginger - actually I just grab a big piece of Ginger, peel it and slice it.
2. Slice about 3 lemons Throw all of that plus a heaped teaspoon of cream of tartar and a kilo of sugar into the boiling water and then let cool down.
3. If it's just normal ginger beer you want then when it's about 20 degrees C Throw in some yeast - about a teaspoon.
4. Put the lid on and wait for about 36 hours then bottle (actually it's ready when it forms a thin white scum).
5. Stored at about 20 degrees for a week it's ready to transfer to a cool storage place or into the fridge.
6. If it's alcoholic, Add the yeast and let it ferment until it stops bubbling in the water trap - about 4 or 5 days at about 22 degrees.
7. Then bottle with 1 tsp sugar.
8. Let it condition at 22 degrees for about a week or two.

GINGER BEER PLANT

1. Put in container (not metal) 1/2 cup sugar 1 dessertspoon ground ginger juice of 1 lemon 480 ml water Stand 3 days
2. Pour off half water and feed for 10 days 1 teaspoon ginger and 1 teaspoon sugar
3. BEER Dissolve 4 cups sugar in 3 cups boiling water
4. Strain bug through cloth (I used 2 thicknesses of muslin) and squeeze well.
5. Add juice from plant to sugar mixture.
6. Add juice 2 lemons, 25 cups cold water and bottle
7. RENEW PLANT Keep 1/2 plant left in the cloth (give the other half to a friend) Put it back into the jar and add 1 cup warm water, 2 teaspoons sugar, 2 teaspoons ginger
8. Feed with 1 teaspoon sugar, 1 teaspoon ginger for 1 week

resolutionx - 2012-10-21 23:36:00

Thank you everyone cant't wait to try these out. bye

Edited by skye96 at 8:58 am, Mon 22 Oct

skye96 - 2012-10-22 08:57:00

bumping to keep the recipe alive

ange164 - 2013-09-08 17:48:00

This recipes of lindylambchops1 is a really nice Ginger Beer and so easy to make too.

Ginger Beer in a Bottle
Take a 1 litre or a 1.5 litre plastic bottle.
Fill half way with warm water.
Use a funnel & add 1/4 teaspoon baking yeast
3 teaspoons ground ginger
1/2 teaspoon cream of tartar
2 tablespoons lemon juice
1 cup or less of sugar (I only use 1/3rd of a cup)
Fill bottle to nearly full leave gap.
Put lid on & shake well.
Leave on bench in kitchen for 24 hours.
Then refrigerate. Slowly release cap before opening.
Enjoy
I Make two bottles at a time. One for drinking & one in fridge on stand by.
Quote
lindylambchops1 (34 ) 2:57 pm, Sat 9 Mar #6

nauru - 2013-09-08 18:13:00

I've saved that one, nauru ...haven't made it yet, but it really appeals, not a lot of faffing around.
I wonder if it keeps longer in the fridge?
Perhaps lindylambchops (love that name) will tell us?

samanya - 2013-09-08 18:26:00

too good to keep I have just made the bug type ginger beer but the single recipe is ex

bobcat_6 - 2013-09-08 18:39:00

yum yum and more yum but no good for the diabetics including me.

I wonder if anyone knows if the recipes would still work using a sweetener ?

grannypam - 2013-09-08 18:42:00

samanya wrote:

I've saved that one, nauru ...haven't made it yet, but it really appeals, not a lot of faffing around.
I wonder if it keeps longer in the fridge?
Perhaps lindylambchops (love that name) will tell us?

Yes it keeps well in the fridge, but must admit it gets drunk quite quickly here!

lindylambchops1 - 2013-09-08 21:22:00

nauru wrote:

This recipes of lindylambchops1 is a really nice Ginger Beer and so easy to make too.

Ginger Beer in a Bottle
Take a 1 litre or a 1.5 litre plastic bottle.
Fill half way with warm water.
Use a funnel & add 1/4 teaspoon baking yeast
3 teaspoons ground ginger
1/2 teaspoon cream of tartar
2 tablespoons lemon juice
1 cup or less of sugar (I only use 1/3rd of a cup)
Fill bottle to nearly full leave gap.
Put lid on & shake well.
Leave on bench in kitchen for 24 hours.
Then refrigerate. Slowly release cap before opening.
Enjoy
I Make two bottles at a time. One for drinking & one in fridge on stand by.
Quote
lindylambchops1 (34 ) 2:57 pm, Sat 9 Mar #6

I love this recipe as it is sooooo easy peasy! Made in the bottles it is poured from. Cheers!

lindylambchops1 - 2013-09-08 21:23:00

lindylambchops1 wrote:

Yes it keeps well in the fridge, but must admit it gets drunk quite quickly here!

Thanks, I doubt I'd drink a bottle per day, that's why I asked.
Might give that a go tomorrow.

samanya - 2013-09-08 21:48:00

nauru wrote:

This recipes of lindylambchops1 is a really nice Ginger Beer and so easy to make too.

Ginger Beer in a Bottle
Take a 1 litre or a 1.5 litre plastic bottle.
Fill half way with warm water.
Use a funnel & add 1/4 teaspoon baking yeast
3 teaspoons ground ginger
1/2 teaspoon cream of tartar
2 tablespoons lemon juice
1 cup or less of sugar (I only use 1/3rd of a cup)
Fill bottle to nearly full leave gap.
Put lid on & shake well.
Leave on bench in kitchen for 24 hours.
Then refrigerate. Slowly release cap before opening.
Enjoy
I Make two bottles at a time. One for drinking & one in fridge on stand by.
Quote
lindylambchops1 (34 ) 2:57 pm, Sat 9 Mar #6

Ground ginger? like the powder stuff or fresh stuff.

kirmag - 2014-03-15 11:28:00

Ground ginger means powdered dried ginger, the kind you can buy in packets at the supermarket or in bulk at Indian food markets.

davidt4 - 2014-03-15 12:05:00

davidt4 wrote:

Ground ginger means powdered dried ginger, the kind you can buy in packets at the supermarket or in bulk at Indian food markets.

awesome. thought so but seems so simple I just had to check. Will be makong that today.... once I find an empty bottle...

kirmag - 2014-03-15 12:19:00

Yes kirmag, use powdered ginger. I'm sure you will love lindy's easy recipe. Let us all know how you go.

Edited by nauru at 4:25 pm, Sat 15 Mar

nauru - 2014-03-15 16:24:00

Bump as some explanations might help with the newer thread :)

Edited by unknowndisorder at 8:56 pm, Wed 17 Sep

unknowndisorder - 2014-09-17 20:56:00

keeping the recipe alive bump ..

bev00 - 2015-09-18 00:31:00

Yes I make the one as listed above in the 1.5 litres bottle/24hrs on the bench then the fridge. Have changed the lemon juice to lime juice which is good for a change. Also on the recycling of the bottles leave the residue from the previous mixture in the bottom and add the new amount in for a new zing.

asue - 2015-09-18 09:52:00

My recipe uses yeast & it can get pretty explosive as I found out! Told son to open the bottle with it standing in the kitchen sink, so he cautiously took the lid off - well tried but the kitchen was baptised with ginger beer! Ceiling dripping, up the walls, down the cupboards! I didn't believe it could explode so far! Funny now but not at the time.

macandrosie - 2015-09-18 19:14:00

Must get making some again ! Thanks for bumping !

Edited by lindylambchops1 at 8:42 pm, Fri 18 Sep

lindylambchops1 - 2015-09-18 20:42:00

Sounds yum

hedggy - 2015-10-01 18:11:00

Was looking for it, and it was right at the end.... so *bump*

(getting to be that time of the year again....)

autumnwinds - 2016-09-29 02:56:00

I love ginger, so I'm wondering if a small piece of root ginger added would give it more gingery oomph?

samanya - 2016-09-29 10:15:00

Anyone tried this? I haven't yet but looks different using wild yeast, or so I am told.

Ginger bug
Ingredients

2 tablespoons grated ginger
2 tablespoons sugar
2 cups Water

Directions

Grate your ginger.
Then add sugar, grated ginger, and water to a mason jar.
Cover with a cloth and a rubber band.

Feedings: Feed once daily
2 tablespoons of Ginger and
2 tablespoons of sugar for 3-5 days.

Once it's bubbly it's ready to use!
When not in use: Store in the refrigerator with a tight fitting lid for up to 1 week. Must be fed at least once a week or fed and used.
When ready to use again, feed and allow to ferment for at least 24 hours until the bubbles return.
If you use your bug starter to make soda, add more water to your starter jar and feed it to get back to the 2 cups of water

Ingredients to make ginger soda
1/4 cup Ginger Bug
1/8 cup sugar raw sugar or sucanat works great
3-4 cups Water

To make into ginger soda

Boil your 3 cups of water and stir in sugar until dissolved.

Allow sugar water to cool.

In a 32 ounce brew-safe bottle, add sugar water, ginger bug starter, and top off with extra water to leave 1 inch of headspace.

Allow to ferment for 2-5 days until fizzy. (You may need to carefully burp if your house is warmer than 70.)

Once ready, store in the refrigerator. Strain before drinking to remove ginger or turmeric pieces.

Drink within one week for best flavor and benefits!
Recipe Notes
Note this will continue to be very fizzy so be careful each time you open it

eljayv - 2016-09-29 10:46:00

eljayv, have not tried that one but this one works great..... and I like the look of number 4 Post... I do a little bit of Brewing Beer so may give that a go to know for sure.

This is the one I have been using;-
The Best Ginger Beer Recipe
Have tried a few different recipes but this is by the best result, it was clear, not so much fizz but very nice and went too damn quick. Ingredients overall:- 1 1/2 teaspoons of Active Dried Yeast, 1 Teaspoon of sugar daily and upon starter, 1 teaspoon of Cream of Tartar, 150 grams of Ginger Root washed and grated or finely chopped, 2 1/4 Cups of sugar, 3 small or two large lemons or similar in bottled juice. Steralise a good size jar, add about 2 cups of cooled boiled water, mix in the yeast, Cream of Tartar, and a teaspoon of sugar. Stir all and cover loosely but not securely and put to one side. Each day for a week or a day longer add daily a teaspoon of sugar.

After the week or so, steralise bottles. Add the grated or finely chopped Ginger to about 1 1/2 litres of water and boil then allow to simmer for about 20 to 30 minutes. In the meantime sieved the fermented liquid through a finely filtered paper or cloths. The action is then as follows:- Sieve the ginger mixture and put about 1 litre of hot ginger liquid into a very large mixing bowl, add 2 1/2 cups of sugar and stir until sugar is dissolved, add the lemon juice, add the fermented liquid then top up to 5 litres with water. Leave to cool ( cover with a clean tea towel ). Using a jug pour into bottles allowing a bit of space in the bottles and screw the tops. Allow a few days say about 5 to 6 days at least to mature. Then start putting some into the fridge.
Put the strained Fermented dregs back into a jar, add 2 cups of the now cooled ginger mixture and a teaspoon of sugar and the process of 1 teaspoon a sugar a day again. After making 2 brews, ' Halve the plant ' and repeat the sugaring process again. This is a beautiful drink. If at first you lose most of the fermented mixture just top up with 1/2 measures of start up mix.

Edited by valentino at 11:41 am, Thu 29 Sep

valentino - 2016-09-29 11:38:00

This is a recipe on my to do list and is getting very close to do this....

Nice to share though if anyone else wish to try...

Ginger Beer via 23 Litre Method

Ingredients to make 22.5 Litres

1 kg Ginger Root cut into 1cm cubes
1 tsp cream of tartar
Juice of 6 Nice fresh Lemons at least
2 kg Sugar
A packet of Champagne Yeast ( http://www.makewine.co.nz/categories/winemaking-ingredients-
individual-items/winemaking-yeasts/lalvin-dv10-yeast-7g )

Have ready the Sterile Fermentation Vessel, muslin bag and airlock plus screw capped bottles or flip-top type bottles all sterilised.

Method

Add ginger, lemon juice & cream of tartar to about 4 litres of water and boil for 20 minutes.

Strain into another pan and then dissolve the sugar in the hot liquid.

Make up to 22.5 litres by adding cold water (and the sugar liquid) to your fermenting vessel.

Check the temperature is in the range between 18 to 21 C.
Pitch your yeast and add the airlock.

Allow to ferment for 7-10 days and then rack off (that is syphoning into bottles).

Once you have racked your beer, seal it immediately.

Release the gas after a few days, re-screw cap and then consume after a fortnight.

I do have a 23litre Micro Brewery S/S kit, it is really great and saved heaps.

valentino - 2016-10-03 15:21:00

A nice hint re Fermented Ginger Beer, after about 8 hours or the following day, unscrew the caps and release the pressure, the fizz or the gases a little.

Repeat this about 2 more times whilst in storage.

If you don't then there could be too much fizz or a mini explosion when opening to drink.

The other thing is into the fridge at least a day or two before drinking.

Cheers

valentino - 2016-10-12 08:13:00

This one is easy, tastes good too!
GINGER BEER PLANT:
6 sultanas, juice of 1 lemon, 2 teaspoons sugar, 1 tsp ground ginger, ½ tsp lemon pulp,
150ml (¼pint) cold water.

GINGER BEER:
250g (8oz) sugar, 300ml (½pint) boiling water, 1.5 litres (2½ pints) cold water.

Put all the ingredients in a screw topped jar and leave for 3 days. On each of the next 4 days add 1 teaspoon sugar and ½ tsp ground ginger. On the following day, strain and add
the juice of 1 lemon to the liquid. Dissolve the sugar in the boiling water, then add the cold water. Pour onto the strained ginger beer plant. Mix and pour into sterilized screw-topped bottles or jars. It will be ready to drink after about 3 weeks.
Makes about 1.6 litres (2 3/4 pints)
NOTE: If a continuous supply is wanted, double the ingredients for the plant and also double the daily feed. After straining, retain half the sediment, add 150 ml (¼ pint) cold water and continue to feed as above.

dollmakernz - 2016-10-13 16:51:00

We used to put 3 sultanas into each bottle before adding the ginger beer and capping.

marte - 2016-10-18 02:49:00

bump

wyndra - 2016-11-01 23:59:00

I have previously made a bug and fed it for a week. This time, myself and my son have made a bottle each from the recipe in #7. We made one with lemon juice and the other with lime. We also used raw sugar. Be interesting to see how we go with it.

blb71 - 2016-12-22 14:34:00

blb71 wrote:

I have previously made a bug and fed it for a week. This time, myself and my son have made a bottle each from the recipe in #7. We made one with lemon juice and the other with lime. We also used raw sugar. Be interesting to see how we go with it.

Sounds great! I love my recipe!

lindylambchops1 - 2016-12-23 14:48:00

lindylambchops1 wrote:

Sounds great! I love my recipe!

It is quite a strong brew. Very nice and warming with a good aftertaste. Just made another couple of bottles for Xmas day :-)

blb71 - 2016-12-24 11:19:00

blb71 wrote:

It is quite a strong brew. Very nice and warming with a good aftertaste. Just made another couple of bottles for Xmas day :-)

It is a great summer drink! Enjoy! Merry Christmas Ginger Beer Drinkers!

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lindylambchops1 - 2016-12-24 21:50:00

bump

bev00 - 2017-12-25 01:12:00

Yay! Go the Ginger Beer recipes!

lindylambchops1 - 2017-12-25 09:08:00

Years ago when living on the farm I regularly mad ginger beer from the plant without a problem until one batch must have been extra strong. Always stood the bottles on the mantle above the old coal range. One summers night around 2am in the morning WW3 broke out bringing whole family to the kitchen in 2 seconds flat to be greeted with exploding glass bottles of very sticky beer. It took hours to clean up. We always kept it in the old outside shed after that but it never did it again.

camper18 - 2017-12-26 15:56:00

You can also make a nice ginger beer with your trusted scoby - fermenting away.

uli - 2018-12-22 15:26:00

camper18 wrote:

Years ago when living on the farm I regularly mad ginger beer from the plant without a problem until one batch must have been extra strong. Always stood the bottles on the mantle above the old coal range. One summers night around 2am in the morning WW3 broke out bringing whole family to the kitchen in 2 seconds flat to be greeted with exploding glass bottles of very sticky beer. It took hours to clean up. We always kept it in the old outside shed after that but it never did it again.

Yeah - the joys of having those dreadful deadly PLASTIC bottles for ginger beer aye? They simply go "pop" as the lid cannot stand the pressure.

uli - 2018-12-22 15:28:00

lindylambchops1 wrote:

Yay! Go the Ginger Beer recipes!

Just reminded me to set down another four...... :)

autumnwinds - 2018-12-22 21:46:00

Bump

unknowndisorder - 2019-09-05 18:51:00